Creamy Chicken Pasta

12 oz. angel hair pasta (or you can use spaghetti or Linguine)

1 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
1 (4 oz.) can green chiles
1 tsp. creole seasoning, divided

2 Tbsp. flour
1 can chicken broth

2 large chicken breasts, cubed (or 4 chicken strips cubed into 1 inch cubes)

1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided (I love sharp!)


Boil water for pasta in a large pot on stove top.
Heat olive oil and butter in a large skillet on medium-high and add chopped onion, green chiles and 1/2 tsp. creole seasoning. Saute about 5-7 minutes until onions are clear. Add flour and stir about one minute. Stir in chicken broth and bring to a boil. Season chicken with remaining 1/2 tsp. creole seasoning and add to the skillet. Cook over medium heat about 10-12 minutes, until chicken is cooked through and sauce has thickened, keeping at a simmer. Cook pasta according to package directions while chicken is simmering. When chicken is cooked, add sour cream and 1 cup shredded cheese and simmer another 5 minutes. Add pasta to the skillet and coat with creamy chicken sauce. Serve with a little cheese sprinkled on top of each serving (the other 1/2 cup). This would be really good with some chopped broccoli added in about half way through the chicken simmering. Just a thought...I love broccoli!! Olives would be a nice addition towards the end too...oh the possibilities are endless!